Vegan 3 Bean Chili - Texas Style

Straight from the Lone Star State, this chili recipe is exactly what you'd expect from a place that perfected the Chili Cook-off. Full of flavor, satisfying, and with just a bit of spicy heat to fight the Autumn chill. 

This dish pair perfectly with my Texas Cornbread Recipe. 

Ingredients:

1 can of Fire Roasted Tomatoes

2 tablespoons of natural Peanut Butter

1 tablespoon of minced Garlic

1 teaspoon of Sea Salt

1/2 teaspoon ground Black Pepper

1/2 teaspoon of Chili Powder

1/2 teaspoon of Red Pepper Flakes

1/2 teaspoon of smoked Paprika

1/2 teaspoon of Basil

1/2 teaspoon of Oregano

1 can of organic Black Beans

1 can of organic Great Northern White Beans

1 can of organic Kidney Beans

1 cup of Sweet Yellow Corn, frozen

1 cup of Cherry Tomatoes, cut in half

Additional: 1 large Avocado & a pan of Texas Cornbread

Directions:

You make this recipe opposite of most recipes by starting with the seasoning and then adding the main ingredients last. (Hint: prepare your cornbread before you start the chili so it can bake while you make the chili. -wink-)

Empty all the beans from the cans, rinse them thoroughly and let them drain while you begin the sauce. 

In a large saucepan over medium heat, add in the canned tomatoes (undrained, juice and all) and the peanut butter. Work them together with a wooden spoon or spatula, a paste should form. Next add all the spices and work them into the tomato/peanut butter paste. As the mixture warms it will grow easier to stir.

Now add all the beans, the frozen corn (still frozen) and the cherry tomatoes cut in half. Heat over of low-medium temperature until the cherry tomatoes are soft and tender. Stirring frequently to make sure all the flavors mingle deliciously. 

Dice the avocado. Serve the chili over a piece of golden, sweet cornbread and sprinkle with fresh chunks of avocado. Enjoy!

This recipe is:

-Vegan

-Gluten Free